Moon-Bean Salad
Moon-Bean Salad
From Cooking Light
Omit the crostini for a Phase 1 dish. They are listed here so you know that they are in the nut'l info. Not sure how to make SBD crostini...any ideas?
2 teaspoons olive oil, divided
1 teaspoon dried oregano
1 garlic clove, minced
1/4 cup cider vinegar
2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained
1 1/2 cups diced plum tomato
1/2 cup chopped Vidalia or other sweet onion
1/2 cup (2 ounces) crumbled blue cheese
1/3 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
Crostini
Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add oregano and garlic, and saute 30 seconds. Add vinegar, and remove from heat. Combine vinegar mixture and beans in a bowl. Cover and chill 30 minutes.
Add 1 teaspoon oil, diced tomato, and the next 5 ingredients (tomato through pepper) to bean mixture, and toss well. Serve with Crostini.
Yield: 8 servings (serving size: about 2/3 cup bean salad and 3 crostini)
CALORIES 289 (19% from fat); FAT 6g (satfat 2g, monofat 2.3g, polyfat 1.5g); PROTEIN 12.2g; CARBOHYDRATE 46.8g; FIBER 4.3g; CHOLESTEROL 7mg; IRON 3.5mg; SODIUM 640mg; CALCIUM 103mg;
Cooking Light, MARCH 1998
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